Recipe of Jamie Oliver Vickys Pumpkin Pasta Sauce GF DF EF SF NF

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, vickys pumpkin pasta sauce gf df ef sf nf. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.

Vickys Pumpkin Pasta Sauce GF DF EF SF NF is one of the most well liked of recent trending foods on earth. It is easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Vickys Pumpkin Pasta Sauce GF DF EF SF NF is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook vickys pumpkin pasta sauce gf df ef sf nf using 15 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Pumpkin Pasta Sauce GF DF EF SF NF:

1. Make ready garlic, skin left on
2. Get pine nuts (1/4 cup) or sunflower seeds
3. Take sunflower spread / butter
4. Make ready finely chopped dried onion
5. Make ready pumpkin puree (1 cup)
6. Get coconut cream / heavy cream
7. Take chicken stock or vegetable stock
8. Make ready grated parmesan-style cheese (1/4 cup, I use 'Veganic' brand, gf, df, sf, ef)
9. Take grated nutmeg
10. Make ready gluten-free pasta of choice to serve, most dry pastas are also egg free
11. Get Pecan Topping
12. Prepare pecan nuts, roughly chopped (1/4 cup)
13. Prepare sunflower spread / butter
14. Prepare brown sugar
15. Make ready ground cinnamon

Instructions to make Vickys Pumpkin Pasta Sauce GF DF EF SF NF:

1. Start cooking your pasta in a large pan of boiling, salted water according to the package directions
2. Put the garlic in a small, dry frying pan over a medium-low heat. When the garlic starts to colour add in the pine nuts and toast them until turning golden
3. Remove the garlic and pour the pine nuts into a larger, cold frying pan with the butter and dried onions. Peel the garlic, finely mince it and add it to the pan. Heat on low until the butter is just melted, then add the pumpkin puree and stir to combine
4. Place the mixture in a blender and blitz until smooth. Pour back into the frying pan over a medium-low heat and add the cream, chicken stock, parmesan and nutmeg. Stir well to combine and heat. Add salt to taste
5. Put the chopped pecan nuts into the smaller frying pan over a low heat and warm through. Add the butter and stir in until melted. Add the brown sugar and cinnamon. Stir a few times and spread out on parchment paper to cool a bit
6. To serve, drain the pasta when ready and add to the sauce. Toss together and when plated, sprinkle some of the candied nuts on top

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